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Makes 20 appetizers
1 cup Blue Ribbon Orchard Choice or Sun-Maid
California Calimyrna or Mission Figs
1/3 cup Gabbiano Chianti
1/4 cup orange juice
1 (2 X 4-inch) strip orange peel
2 small sprigs fresh rosemary
20 (2-inch) squares rustic Italian bread
2 tablespoons extra virgin olive oil
1/2 cup Gorgonzola cheese
1/4 cup butter, softened
20 tiny rosemary springs (optional)
Remove stems from figs; cut each into
4 slices. Bring wine, orange juice, orange peel and rosemary
to a boil in small saucepan; add fig slices. Reduce heat and
simmer 5 minutes or until most of the liquid has been absorbed;
set aside. Preheat oven to 450°F. Brush bread squares
with olive oil and place on baking sheet. Bake 5 minutes or
until lightly browned; let cool. Combine cheese and butter
in small bowl. Spread mixture onto toasts and top with fig
slices. Garnish with tiny rosemary sprigs, if desired.
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